Ingredients
- 1 pound asparagus
- 10 cups torn salad greens
- 1 cup sliced mushrooms
- 3 green onions, sliced
- 4 halibut fillets (1 pound / 500 g)
- Dressing
- 1/4 cup light mayonnaise
- 2 tsp Dijon mustard
- 1/4 tsp grated lemon rind
- 1/4 tsp salt
- 1/4 tsp pepper
- Pinch granulated sugar
- 1 clove garlic, minced
- 2/3 cup buttermilk
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
Steps
- Snap tough (woody) ends off asparagus; cut stalks diagonally into 2-inch (5 cm) lengths. In saucepan of boiling salted water, cook asparagus for 3 minutes or until tender-crisp; drain and cool in cold water. Pat dry and place in bowl. Add salad greens, mushrooms and onions.
- Dressing: In small bowl, whisk together mayonnaise, mustard, lemon rind, salt, pepper, sugar and garlic. Remove 1 tablespoon; brush over top and sides of fish. Broil, skin side down, on greased rack for 5 to 7 minutes or just until fish flakes easily when tested with fork.
- Meanwhile, whisk buttermilk, dill and lemon juice into remaining dressing; pour over greens and toss to coat. Arrange greens on plates. Peel skin off each fillet and discard; place on salad.
